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soup week! creamy chicken and potato soup

Today is the 1 year birthday of my blog! Happy birthday Cooking Amid Chaos! I can’t believe it’s been a year since I officially started blogging. I hope you’ve enjoyed the posts and recipes and found some things to make your life a little bit yummier 🙂

To mark this occasion, I thought a week of soup recipes might be a great way to celebrate. Christmas is over, January is nearing an end, we are in the middle of winter here in the northeast, some warm nourishment sounds like just what we need. I adore soup, especially served with bread….ahhhh bliss! I love when the weather turns colder and I can start making soup. Unlike a lot of people, I don’t mind cold weather. I love fall, and winter provides the excuse to stay inside and bake ;). Each season has something special about it that I enjoy. If you need a little pick me up, stay tuned for more delicious soups this week.

Today’s soup is extremely comforting….comfort food in a bowl – Creamy Chicken and Potato Soup. The only thing I can say is it’s sooooooo delicious. Every time I take a bite it makes me happy. I’ve made this for a crowd (triple batch!) and just for my family. It’s been received by my guests and my boys wholeheartedly. I know your family will love it too.

Creamy Potato and Chicken Soup

6 tablespoons butter

1 medium onion, chopped

3 tablespoons flour (I used 1/4 cup cornstarch to make it gluten free)

2 teaspoons salt

1 teaspoon pepper

6 cups chicken broth

3/4 cup chopped celery

3/4 cup chopped carrots

2-3 cups chopped potatoes

1 can or 1 small bag frozen corn

2 teaspoons dried thyme

2 cups light cream or half and half

1 cup grated parmesan cheese

2-3 cups chopped cooked chicken

In a large pot melt the butter over medium heat. Add the onion and saute until tender. Stir in the flour, salt and pepper and mix until smooth. Gradually add the broth and turn the heat up to medium-high and bring to a boil. Add the celery, carrots, potatoes, corn and thyme. Reduce the heat and simmer, covered, until the vegetables are tender, about 30 minutes. Add the cream, parmesan and chicken and heat for an additional 10 minutes. Do not let it boil. Serve with parmesan sprinkled on top if desired.

note: I often make my soups for a crowd the day before, then either reheat on the stove or in the crock pot. They often have better flavor the second day.

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9 thoughts on “soup week! creamy chicken and potato soup”

Oh, this sounds yummy! I don’t think I’ve eaten it at your house have I? I might make this this week. Looking forward to the rest of our soups. Dad’s been into soup the last couple weeks. We made vegetable barley (one of our fav’s) and he made a new chili recipe–with spag sauce instead of tomatoes. Love you.

I made this tonight. It was very comforting and tasty. I had forgotten what thyme tasted like, but it goes so well with potatoes. I mashed an extra potato and used it for some thickener. Can’t wait for left overs!